Preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
1/2 cup unsalted butter, softened, 1 cup granulated sugar
Beat in the cocoa powder until well combined. Then, mix in the egg and vanilla extract.
1/2 cup unsweetened cocoa powder, 1 large egg, 1 teaspoon vanilla extract
In a separate bowl, whisk together the flour, baking soda, and salt.
1/2 cup all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
1/2 cup all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 large egg, 1 teaspoon vanilla extract
Gently fold in the chopped raspberries and chocolate chips.
1/2 cup fresh or frozen raspberries, roughly chopped, 1/2 cup chocolate chips (dark or semi-sweet)
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then serve Fudgy Raspberry Chocolate Cookies.
